T.L.

E REVIEWER
FOOD

PRESERVATION

LESSON 1: BASIC FOOD PRESERVATION,

TECHNIQUES, PREPARATION, AND

STORAGE

FOOD PRESEVATION

is the process of prolonging the shelf life of food. It helps prevent the growth of bacteria
through various processes such as canning, pickling, drying, freezing, smoking, heating.

FOOD PRESERVATION MEANING- IS THE PROCESS ON TREATING AND HANDLING FOOD TO

STOP OR SLOW DOWN SPOILAGE, LOSS OF QUALITY, EDIBILITY, OR NUTRITIONAL VALUE AND
THUS ALLOW FOR LONGER FOOD STORAGE.

METHODS OF FOOD PRESERVATION

CANNING

The process of placing foods in jars or cans and heating properly to a specified temperature.

The high heat destroys microorganism.

Pressure canning

Water bath canning

Atmospheric steam canning

PICKLING

The process of preserving edible products in an acid solution, usually vinegar, or in salt
solution.

Examples (pickled foods)

Pickles ( cucumber, cabbage ) and green olives.

Food can also be marinated and stored in an acid solution which is usually vinegar.

Commonly ingredients: Vinegar, herbs ( ginger, onions,

garlic, vegetable oil, olive oil, spices, salt

DRYING

Drying or “dehydrating” food is a method of food preservation that removes enough moisture
from the food so bacteria, yeast and molds cannot grow.

Method: Food can be dried in the sun, in an oven or in the food dehydrator by using the right
combination of warm temperatures, low humidity and air current.

2 types of drying: Natural and mechanical or artificial drying.

FREEZING

Freezing – method of preserving food by lowering the temperature to inhibit microorganism

growth.

Freeze food at 0 degree

Fahrenheit or lower.

SMOKING

Smoking is a method of drying that also impart flavor to the food ( Usually meat and fish items]
and smoke helps keep

bacteria – carrying –insects away during the drying process. Pasteurization is a physical
preservation technique in which food is heated up to a specific temperature to destroys
spoilage – causing microorganism and enzymes.

Pasteurization is the application of

heat to a food product in order to

destroys pathogens. Pasteurization is a physical preservation technique in which food is

heated up to a specific temperature to destroys spoilage – causing microorganism and
enzymes.

Pasteurization is the application of heat to a food product in order to destroys pathogens.

OXIDATION- THE PROCESS OR RESULT OF OXIDIZING OR BEING OXIDIZED.

PATHOGENS- A BACTERIUM, VIRUSES, OR OTHER MICROORGANISM THAT CAN CAUSE

DISEASE.

5 PATHOGENS:

VIRUSES, BACTERIA, FUNGI, PROTOZOA, AND WORMS, PARASITES

2 USES FOR PICKLING: ( VINEGAR, SALT)

Fruits, Fish and Meat Processing
FRUITS are good sources of vitamins and minerals. Some of them are available all year round
while others are seasonal like mango, mangosteen, and avocado .

Fruits are sources of many essential nutrients that many people don't get enough of, including
potassium, dietary fiber, vitamin C, and folate.

Fruits – 2 basic ways to be preserved :

A. Canning Fruits

B. Drying Fruits

Healthiest fruits are:

1.Apple 6. Grapes

2. Avocado 7. Papaya

3.Banana 8. Pineapple

4. Citrus fruits 9. Strawberry

5. Coconut 10. Watermelon

FISH
FISH – Fish is important to our diet. It is a source of protein, iodine, phosphorous, magnesium,
and other nutrients like Vit.D, Vit B12, Iron, and Niacin essential to our body’s growth. It also
contains amino acids, which are needed for normal brain development of unborn babies and
infants. Since it is highly perishable, it is preserved through the following: Freezing, Salting,
Drying, and Smoking.

Eating fish is a great alternative to eating red meat, potentially providing a broad range of
health benefits — from heart health to improved symptoms of depression.

Health Benefits

The vitamins, minerals, and fatty acids in fish can provide significant health benefits. The
vitamin B12 found in fish is crucial for the growth of healthy red blood cells, DNA reproduction,
and nerve function. Consuming enough vitamin B12 is linked to a lower risk of dementia and
heart disease. A lack of vitamin B12 is also connected to problems like chronic fatigue and
anemia.

Other health benefits of fish include:

Improved Brain Health

Lower Risk of Heart Disease

Decreased Risk of Depression

FISH Preserved through the following:

Freezing- After the fish is cleaned, it should be stored at low temperature. It will stop the
action of bacteria or microorganisms from contaminating the food. It has to be placed in a
covered container to prevent the spread of smelly odor or throughout the freezing equipment.

Salting – Salting is the simplest method of preservation. It is done by adding salt to the fish to
lower its water content below the point where no bacteria can thrive. Salting the fish can also
be done in combination with other food preservation methods such as drying and curing.

Drying – The process of drying or dehydrating removes the moisture from the fish. Drying is
done when fish is expose to natural air to dry it while dehydration is observed when a
mechanical device is used to remove the moisture of the food. The methods of drying fish are
the following:

Salt drying – is when the fish is sprinkled and blended thoroughly with salt before drying under
the sun. This is usually done in the provinces specially by fisher folks living near the
shorelines.

Brine salting – is done by soaking the fish in a saturated solution for a few hours before drying
it under the sun.

Smoking – Smoking process does not only prolong the shelf like of fish but also gives a more
desirable flavor and aroma. It is done by cleaning the fish, soaking the fish in brine solution,
drying and smoking.

The types of smoking are the following:

Hot smoking is a slow type of broiling where fish is placed near the fire at smoke temperature.

Cold smoking is a process where the fish is placed away from the fire , approximately two
meters distance with a smoke ranging from 32 ⁰C to 43 ⁰C.

MEAT

MEAT and poultry are great sources of protein. They also provide lots of other nutrients your
body needs, like iodine, iron, zinc, vitamin B (especially B12) and essential fatty acids. So it's a
good idea to eat meat and poultry every week as part of your balanced diet.

It can be prepared and cooked in a variety of delicious dishes like roast beef, adobo, and
bulalo.

MEAT preservation can be done using the following:

1. Freezing
2. Curing
Freezing – The most basic way of preserving meat is freezing. The meat is cleaned and chilled
or frozen in a temperature ranging from 1 ⁰C to 4 ⁰C. Through this method, meat can last for
several days. On the other hand, when meat is kept frozen at 1 ⁰C to 0 ⁰C and it has been cut
following a very strict and hygienic process, it can be packaged in vacuum packs and can last
for 10 weeks or more.

Curing – The curing process is the application of salt (sodium chloride) and sodium or
potassium nitrate, also known as saltpeter in meat. The combination of these two salts in meat
helps prevent the growth of the moist spoilage organisms. Potassium nitrate retains the pink
color in meats, at the same time, it kills clostridium botulinum. These are deadly bacteria that
causes botulism, which is serious and potentially fatal disease. Example of cured meats are
ham, bacon, and sausages.

Types of curing:

Dry curing is done by rubbing the salt and nitrite onto the meat before the smoking process is
applied.

Wet curing is accomplished by placing the meat in a wet curing solution such as water, salt,
nitrites, and sometimes , with the addition of sugar.

CURED MEAT; HAM AND BACON, SAUSAGES

Let’s wrap it up:

Fruits, fish, and meats are staple types of food that are preserved to prolong their shelf life
and to make them available all year round.

Fruits are commonly preserved using canning and drying methods.

Fish is preserved using freezing, drying, salting, and smoking methods.

Salting fish may be done using salt drying or brine salting methods while smoking maybe done
using hot or cold smoking.

Meats are preserved using freezing and curing processes.

SODIUM CHLORIDE- APPLICATION OF SALT

MARASMUS- LIVING SKELETON

EX. NO FATTY LIVER

KWASHIORKOR- FLABBY MOON LIKE FACE, MANAS OR SWOLLEN

EX. MOON FACE

TWO MAJOR TYPES OF BERIBERI

-WET BERIBERI AFFECTS THE CARDIOVASCULAR SYSTEM

-DRY BERIBERI AFFECTS THE NERVOUS SYSTEM

WET BERIBERI – HIGH OUTPUT HEART FAILURE

DRY BERIBERI- MUSCLE WEAKNESS

FRUITS IS HIGHEST IN FAT

-AVOCADO

-DURIAN

-GRAPES

AMINO ACID- ARE NEEDED FOR NORMAL BRAIN DEVELOPMENT OF UNBORN BABIES AND
INFANTS

BRINE SALTING- DONE BY SOAKING THE FISH IN A SATURED SOLUTION FOR A FEW HOURS
BEFORE DRYING IN UNDER THE SUN.

COLD SMOKING- A PROCESS WHERE THE FISH IS PLACED AWAY FROM THE FIRES
APPROXIMATELY

POTASSIUM NITRATE- RETAINS THE PINK COLOR IN MEAT, AT THE SAME TIME, IT KILLS
CLOSTARIDIUM BOTULINUM

FISH- IS A SOURCE OF PROTEI, IODINE, PHASPORUS, MAGNESIUM, AND OTHER NUTRIENTS

VITAMIN B12- CRUCIAL FOR THE GROWTH OF HEALTHY RED BLOOD CELLS, DNA
REPRODUCTION

SALTPETER- ANOTHER NAME FOR SALT

GUACAMOLE- MASHED AVOCADO

ATCHARA- PRESERVED FRUIT OR VEGETABLE

ASCORBIC ACID- VITAMIN C OR CITRUS

BENEFITS OF MEAT- IRON,IODINE,PROTEIN,BONE STRENGTH, ZINC

JAMS AND JELLIES- SWEETENED PRESERVES WHICH COMMONLY MAKE USE OF RIPE FRUITS
LIKE MANGO,PINEAPPLE,AND STRAWBERRY. THEY ARE COOKED IN HEAVY SYRUP THEN
CANNED.